Physical and Biochemical Properties of Freeze-Tolerant Mutants of a Yeast Saccharomyces cerevisiae
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概要
- 論文の詳細を見る
Freeze-tolerant mutants of a yeast Saccharomyces cerevisiae were obtained through repeated mutations. The freeze-tolerance of the yeast cells was thought to be partially induced by the increasing rigidity of the cell surface, although the tolerance altered the susceptibility of the yeast cells to some toxic chemicals.
- 社団法人日本生物工学会の論文
- 1990-10-25
著者
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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KIMURA AKIRA
Research Institute for Food Science, Kyoto University
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Kimura Akira
Research Institute For Food Science Kyoto University
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Murata K
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Nakamura I
Sagami Women's Univ. Kanagawa Jpn
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Kimura A
Hokkaido Univ. Sapporo Jpn
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FUKUDA Yasuki
Chukyo Community College
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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MATSUTANI Keiko
Chukyo Community College
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YAJIMA NORIO
Asama Kasei Co. Ltd.
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NAKAMURA ICHIRO
Chukyo Community College
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Matsushita Kazunobu
Derartment Of Blological Chemistry Faculty Of Agriculture Yamaguchi University
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Fukuda Y
Chukyo Community College
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Nakamura I
Hokkaido Univ. Sapporo Jpn
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Kimura Akira
Research Center for Solar Energy Chemistry, Osaka University, 1-3 Machikaneyama, Toyonaka, Osaka 560-8531, Japan
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